Cakes Chocolate: Irish Mocha by Recipe Cottage

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	Irish Mocha

		Irish Chocolate Coffee Cake 175 g (6 oz) good quality plain chocolate 4-6 tablespoons strong black coffee 2-4 tablespoons Irish whiskey 75 g (3 oz) caster sugar 100 g (4 oz) unsalted butter at room temperature 3 eggs, separated A pinch of salt 50 g (2 oz) ground almonds A few drops of almond essence 50 g (2 oz) plain flour, sifted 100 g (4 oz) good quality plain chocolate 2 tablespoons whiskey or strong coffee 100 g (4 oz) unsalted butter Preheat the oven to 180 C/350 F/gas 4. Butter and flour a 20 cm (8 in) cake dish. Melt the chocolate, coffee and whiskey in a bowl over a pan of simmering water, then cool to room temperature. Reserve a tablespoon of sugar, then cream together the remaining sugar with the butter until you have a pale yellow, fluffy mixture. Beat in the egg yolks until well blended. Whisk the egg whites and salt until soft peaks form. Sprinkle on the tablespoon of caster sugar and beat until stiff peaks form. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the ground almonds and essence. Fold in a quarter of the egg whites, sift in a quarter of the flour, then continue folding and sifting alternately until everything is blended. Turn the mixture into the prepared cake dish, pushing the mixture up to the rim with the spatula. Bake in middle of the preheated oven for about 25-30 minutes. The cake is done when it has puffed, and a skewer pushed into the middle comes out clean. Allow the cake to cool. It must be thoroughly cold to be iced. To make the icing, melt the chocolate and whiskey or coffee in a bowl over a pan of simmering water until you have a smooth cream. Remove the bowl from the heat and beat in the butter a tablespoon at a time. Stand the bowl over cold water and beat until the chocolate mixture is cool and of spreading consistency. Spread it over the cake and serve with Cheesecake Cream.